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Mar 14, 2013

Whole Wheat and Rye Sourdough Bread

I came across this recipe from King Arthur Flour. Because of all of the positive reviews from other bakers, I had to try making it. Of course that meant I had to order white rye flour from them (no worries, you can use medium or dark rye in this recipe, it's just that I look for any excuse to try a new ingredient).

This bread makes great sandwiches, and the dough is super easy to handle. It's great for sandwiches. It's also excellent toasted with a fried or poached egg on top and eaten with a knife and fork for breakfast.

Instructions

In the bowl of a stand mixer, add the yeast, milk, starter, sugar, salt, cardamom, caraway, and anise and stir by hand to combine.

Add the rye flour and stir until the mixture is smooth.

Add the whole wheat flour and stir to combine.

One cup at a time, add the white flour and stir. Continue to add flour until the dough forms a sticky ball. Move the bowl to the mixer, and with the dough hook, knead on low, adding more flour in tablespoons until the dough is still tacky, but not sticky. Depending on the moisture in the air and in your flour, you may or may not use all of the flour.

Move the dough to the counter and knead by hand about a minute, adding more flour if necessary. The dough should not stick to the counter. (you can also knead this dough entirely by hand)

Place the dough into an oiled bowl or dough rising bucket, cover with plastic wrap, and allow it to rise until doubled, about 90 minutes to 2 hours.

Gently divide the dough into two loaves and shape as you like, and place them on a parchment lined baking sheet. (you can also make one big loaf or several rolls)

Cover the loaves with oiled plastic wrap, and allow them to rise for about 45 to 60 minutes.

Preheat the oven to 400 degrees F and bake the loaves for 25 to 35 minutes, until they are browned and the interior reaches about 200-210 degrees F on an instant read thermometer.